Roasted root vegetable salad with mozzarella

Ingredients for 4 servings:

• ¼ tsp cumin, approx.
• 1 tsp sumac, approx.
• 3 onions, red
• 400 g parsnip(s)
• 200 g parsley root(s)
• 800 g carrot(s), yellow, orange and purple
• 7 tbsp olive oil
• 4 tbsp apple cider vinegar
• 1 tsp mustard, medium hot
• 1 tbsp honey
• 30 g pumpkin seeds
• 30 g sesame seeds, light
• 100 g lamb’s lettuce
• 150 g mini mozzarella
• Sea salt, fine
• Pepper, mixed or black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Mix the cumin and sumac with 1 tablespoon of sea salt. Peel the onions and slice them. Clean, peel, and wash the root vegetables, pat them dry, halve them if necessary, and slice them. Drizzle both together with 2 tablespoons of olive oil, mix with the spice mix, and spread them on a baking sheet lined with baking paper. Roast in a preheated oven at 200°C (top/bottom heat) (175°C fan-assisted) for about 20 minutes. Meanwhile, for the vinaigrette, mix the apple cider vinegar with the mustard and honey, then whisk in 4 tablespoons of olive oil and season with a little sea salt and a few turns of mixed or black pepper. Heat 1 tablespoon of olive oil in a non-stick pan and toast the pumpkin seeds and sesame seeds for about 2 minutes, turning occasionally. Then remove and let cool. Clean, wash, and spin dry the lamb’s lettuce. Drain the mozzarella balls well. Remove the vegetables from the oven and let them cool slightly. Then toss them with the lamb’s lettuce and mozzarella balls and arrange them on a large platter. Sprinkle with the toasted pumpkin seeds and sesame seeds and drizzle with the vinaigrette.